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1
Heat 2 tablespoons of the oil in a large Dutch oven over high heat.
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2
Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides.
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3
Repeat with the oil and meat, draining any excess liquid from the pan between the batches.
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4
Return the meat to the pan, sprinkle with the cumin and stir well.
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5
Deglaze the pan with the beer and bring to a boil.
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6
Cook until the beer is almost completely reduced.
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7
Remove the meat from the pan and set aside.
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8
In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft.
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9
Add the garlic and cook for 2 minutes.
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10
Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes.
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11
Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes.
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12
Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.
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13
Puree with an immersion blender.
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14
Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes.
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15
If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes.
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16
Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings.
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17
Serve with Toasted Cumin Crema.
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18
Place the cumin in a small saute pan over medium heat.
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19
Toast until lightly golden brown.
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20
Place in a small bowl.
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21
Stir in the crema and season with salt and pepper.
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22
Place in a squeeze bottle for serving.
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23
From Food Network Kitchens; after further testing and to ensure the best results this recipe has been altered from what was in the actual episode.
